SHAMROCK CHOCOLATE COOKIES
Source of Recipe
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List of Ingredients
1/2 c Butter or margarine
3/4 c Sugar
1 Egg
1 ts Vanilla extract
1 1/2 c All-purpose flour
1/3 c Hershey's Cocoa
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
-------------------------------SHAMROCK GLAZE-------------------------------
3 tb Butter or margarine
2 c Powdered sugar
1 ts Vanilla extract
3 tb Milk
Green food color
---------------------------SATINY CHOCOLATE GLAZE---------------------------
2 tb Butter or margarine
3 tb Hershey's Cocoa
2 tb Water
1 c Powdered sugar
1/2 ts Vanilla extractRecipe
In large bowl, beat butter, sugar, egg and vanilla until light and
fluffy. Stir together flour, cocoa, baking powder, baking soda and salt;
add to butter mixture, blending well. Refrigerate about 1 hour or until
firm enough to roll. Heat oven to 325øF. Roll dough, a small portion at
a time, on lightly floured surface or between 2 pieces of wax paper to
1/4 inch thickness. With cookie cutter, cut into shamrock shapes; place
on ungreased cookie sheet. Bake 5 to 7 minutes or until no indentation
remains when lightly touched. Cool slightly; remove from cookie sheet.
Cool on wire rack. Frost with SHAMROCK GLAZE or SATINY CHOCOLATE GLAZE.
About 36 (2-1/2 inch) cookies.
SHAMROCK GLAZE:
In small saucepan over low heat, melt butter. Remove from heat; blend in
powdered sugar and vanilla. Gradually add milk, beating to desired
consistency. Blend in 2 or 3 drops green food color. About 1 cup glaze.
SATINY CHOCOLATE GLAZE:
In small saucepan over low heat, melt butter; add cocoa and water,
stirring constantly until mixture thickens. Do not boil.
Remove from heat; gradually add powdered sugar and vanilla, beating with
whisk until smooth. Add additional water, 1/2 teaspoon at a time, until
desired consistency. About 3/4 cup glaze.
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